Poached Black Walnuts with a hint of zesty cardamon, peppery allspice, woody cinnamon and citrus caramelised sugar.
Swirl your tongue round a syrupy husk. And, swallow.
This dish will topple your belief of how scrumptious vegan food can be.
- When you’re laden with freshly picked green walnuts foraged from your local park or after your country walk
- When you’ve keenly found green walnuts at your local farmer’s market and are ribbed to create your own new fav nutty dish
- When you’ve just rallied round assisting at your mates farm, and your reward is to choose anything site as a thank you for the helping hand you’ve given
Poached Black Walnuts was inspired by a fellow Cypriot chef that visited and we foraged green walnuts. I had my straw hat laden with these nuts, carefully balancing my bounty as we made for home.
Green walnuts are unripe walnuts, before the shell has formed. They have a lively hue of bright green. Best to pick between June and July.
Be mindful of peeling these and wear gloves to ensure your hands don’t stain with the iodine of the walnuts.
Poached Black Walnuts is vegan, paleo and a Greek Cypriot dish.
What equipment to use
For this recipe, I suggest:
What to do next
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 500g green walnuts
- 6 lemons
- For sugar syrup
- 1kg unrefined cane sugar
- 600ml filtered water
- 4 cardamon pods, seeds
- 4 allspice berries
- 3 cloves of India
- 1 cinnamon stick
- ½ lemon, juice
- Wear gloves and peel the walnuts. Place into a bowl full of filtered water.
- With a cocktail stick lightly pierce each walnuts. The walnuts should be submerged in the water. Cover and set aside.
- For seven consecutive days drain and replenish with fresh water each day and cover.
- On the seventh day, squeeze juice of 1 lemon into the fresh water. Leave for overnight. Wash the walnuts to remove any traces of lemon.
- Transfer the walnuts with fresh water to a sauce pan. Bring to the boil for a couple of minutes. Drain.
- Place the walnuts into a mixing bowl. Squeeze in 4 lemons. And, enough water to cover. Leave for a couple hours. The walnut should become shiny. Set to one side
- Dissolve the 1kg sugar in 600ml water. Toss in the walnuts and spices. Bring to boil and simmer for 5 minutes. Switch off the heat. Cover and set to one side.
- Repeat the action of bringing to boil and simmering for 5 minutes and switching off the heat and covering for next 3 or 4 days.
- By the 3 or 4 days, you should have a thick caramelised sugar. Squeeze in half a lemon and serve with yoghurt.
- Store in sterilised jars.